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Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 6
  • 2 cups mathiya flour (moth beans flour urad daal flour)

  • 1 cups water as require

  • 1 pinch salt to taste

  • 1 tbsp sugar

  • 1/2 tbsp carom seeds

  • 1 pinch baking soda

  • 1 tsp green chilli paste

  • 2-3 tbsp oil

  • 1 cups oil for deep frying


  • Take a pan.
  • Add 1.5 cups water into it.
  • Let the water boil on medium flame.
  • When water starts boiling add salt and baking soda into it.
  • Switch off the flame.
  • Let the water cool down.
  • Now take a large bowl.
  • Add Mathiya Flour, sugar, carom seeds, chill paste.
  • Mix it well.
  • Now add the boiled water into it and kneed a stiff dough like bhakhri dough.
  • Add few drops of oil and coat the dough.
  • Now grease the flat surface with oil.
  • Put the dough over it.
  • Now using pestle (Khandi Dasta/ Mortar) pound the dough.
  • Make dough falt.
  • Add few drops of oil and pound again.
  • Flatten it and do it for 5 minutes until dough becomes smooth.
  • Now make the equal Dough balls.
  • Using Rolling pin roll it out like papad.
  • Make thin mathiya.
  • Cut the Mathiya in four equal parts.
  • Repeat this for making all mathiya.
  • Now take a pan and heat oil.
  • After heating the oil deep fry the mathiya.
  • Fry until crisp and little golden.
  • Drain it on kitchen paper.
  • Mathiya is ready to be serve.